If you can get your hands on fresh peas straight from the garden, use them in place of frozen ones.
- 2 tbsp olive oil
- 1 lamb rack (8 cutlets), French trimmed, brought to room temperature
- 400 ml veal or lamb stock
- 1 tsp raw caster sugar
- 1 garlic clove, thinly sliced
- 2 tsp small rosemary sprigs
- 400 gm frozen peas, defrosted
- 80 gm butter, softened
- 1Combine stock and sugar in a small saucepan. Bring to the boil over high heat and cook until reduced to a sauce consistency (20-25 minutes).
- 2Meanwhile, heat half the olive oil in an ovenproof frying pan over medium-high heat, add lamb and cook, turning once, until golden (3-4 minutes each side). Transfer to oven and roast until cooked pink (12-14 minutes). Remove from oven, cover with foil and stand to rest (5 minutes), then slice into 4 servings.
- 3Meanwhile, for mashed peas, cook peas in a saucepan of boiling salted water until tender (1-2 minutes). Drain, return to saucepan, add butter, then coarsely mash. Season to taste.
- 4Meanwhile, fry garlic and rosemary in remaining olive oil in a small frying pan over medium heat, stirring continuously until golden (1-2 minutes). Serve lamb rack and mashed peas scattered with rosemary and garlic with sauce drizzled over.
This recipe is from the September 2009 issue of Australian Gourmet Traveller.